The Best Tempeh Reuben in Town

My friend Jill says I make the best Tempeh Reuben in town: tempeh, russian dressing, and sauerkraut on sourdough bread. Make the tempeh beforehand or right then and there. Either way, a quick, easy, and delicious lunch.

To make the dressing, mix veganaise, ketchup and relish together. Make as much as you want. Toast the bread. Spread the russian dressing on the toast, layer on two squares of tempeh, and top it with tons of sauerkraut. Voila! Enjoy!

Marinated Tempeh

1 package soy tempeh

1/2 cup apple juice1/2 cup tamari

Pour the apple juice and tamari in a pan with sides. Whisk together. Cut the tempeh in half and then cut the halves in half again, slicing through the thick end. Place the tempeh in the marinade and swish it around. Bring it up to a rolling boil and let it simmer for at least 10 minutes. Flip the tempeh over and let it go another few minutes.

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Hey! I’m Lisa. Thanks for visiting…

This is my vegan food project. Trust me, my recipes are easy. If they weren’t, I wouldn’t be in the kitchen at all. I am busy (and you probably are too) so, prep ahead, use fresh ingredients, and utilize the pantry and freezer. Check out my recipes and read more about me here…